A fabulous fall dish that will make your taste buds dance.
16 oz. butternut squash
10 garlic cloves
2 tbsp olive oil
1/2 c. dried cranberries
16 oz. baby spinach
Salt and pepper
You can either purchase the butternut squash already cut up or you can cut it up yourself. Personally I buy it already cut up.
Toss the butternut squash with the 10 cloves garlic and 2 tbsp of olive oil until well coated. Place on aluminum tray in a single layer. Season with salt and pepper. Roast in the oven on 350F for about 35-40 minutes until butternut squash is tender.
Place baby spinach in a large bowl and pour the hot butternut squash and garlic over the spinach. Let the heat from the butternut squash soften the spinach. Add the 1/2c. of dried cranberries. Mix all together.
Enjoy both hot and cold!